Snowy Coconut Roll Cake

This Snowy Coconut Roll Cake is light, fluffy, and filled with creamy coconut goodness. Rolled up like a festive log and dusted with shredded coconut, it looks like it’s been touched by fresh snow. I love how it’s both elegant and simple to make, making it perfect for holiday gatherings, special occasions, or whenever I’m craving a tropical-inspired dessert with a wintry twist.

Why You’ll Love This Recipe

I love this recipe because it’s soft, creamy, and not overly sweet. The sponge cake is tender and easy to roll, while the coconut filling makes every bite luscious. The snowy coating of coconut flakes not only makes it beautiful but also adds texture. It’s the kind of dessert that impresses guests while still being fun for me to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Heavy cream (for whipping)
• Powdered sugar
• Cream cheese or mascarpone (optional, for richness)
• Shredded coconut (sweetened or unsweetened, for garnish and filling)

Directions

1. I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. I beat the eggs and sugar together until pale and fluffy.
3. I gently fold in flour, baking powder, salt, and vanilla, being careful not to deflate the batter.
4. I spread the batter evenly in the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
5. While warm, I roll the cake up in a clean kitchen towel dusted with powdered sugar and let it cool completely.
6. I whip heavy cream with powdered sugar (and cream cheese, if using) until soft peaks form, then fold in some shredded coconut.
7. I carefully unroll the cake, spread the filling evenly, and roll it back up tightly.
8. I frost the outside with remaining cream, then coat generously with shredded coconut for the snowy effect.

Servings and timing

This recipe makes about 8–10 slices.
Prep time: 20 minutes
Cook time: 12 minutes
Chill/assembly time: 30 minutes
Total time: about 1 hour

Variations

Sometimes I add a touch of almond extract to the filling for extra flavor. I’ve also layered in pineapple chunks or a thin layer of raspberry jam before rolling for a fruity twist. For a richer version, I make a coconut custard filling instead of whipped cream.

Storage/Reheating

I store the roll cake in the fridge, covered, for up to 3 days. It actually tastes even better the next day as the flavors meld together. I don’t freeze it because whipped cream-based fillings don’t hold up well once thawed.

FAQs

How do I keep the cake from cracking when rolling?

I roll the cake while it’s still warm in a towel to “train” it into shape, then unroll and fill once cooled.

Can I use sweetened coconut?

Yes, but I adjust the sugar in the filling so the cake doesn’t become too sweet.

What pan should I use for this recipe?

I use a standard jelly roll pan (about 10×15 inches) to get the right thickness for rolling.

Can I make the filling ahead of time?

Yes, I whip the cream and keep it in the fridge for up to a day before assembling. I re-whip briefly if needed.

How can I make this dairy-free?

I use coconut cream instead of heavy cream and a dairy-free cream cheese substitute for the filling.

Conclusion

This Snowy Coconut Roll Cake is a stunning dessert that’s as delicious as it is beautiful. I love its soft sponge, creamy coconut filling, and snowy finish that makes it perfect for winter celebrations. Every slice feels festive, tropical, and indulgent—a true showstopper for the dessert table.

Print